Three-Cup Chicken

Ingredients

2 teaspoons Cornstarch
3 tablespoons Soy sauce
0.75 cup Sake
2 tablespoons Packed brown sugar
1 tablespoon grapesee or other neutral oil
2 pounds boneless skinless chicken thighs trimmed and cut into 1-inch wide strips
12 Garlic cloves halved lengthwise
1 bunch Scallions cut into 1-inch lengths
1 Serrano chile stemmed and sliced into thin rounds
0.25 cup Fresh ginger minced
2 tablespoons Toasted sesame oil
3 cups fresh basil leaves lightly packed, torn if large

1. In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.
2. Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.
3. Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.